VEGAN ROGNONS DE VEAU EN CASSEROLE

[Vegan Kidneys Cooked in Butter— Mustard and Parsley Sauce]

...Julia says this can be a main course or an hors d'oeuvre...

...once again...first your sauté the Vegan Kidneys...I used the mushroom/walnut idea from this recipe Vegan Farce aux Rognons...and made that into a paste and added it to the veal seitan recipe...it makes a tender and tasty seitan...

...then you remove those to a chafing dish...

...next...you'll need some minced shallot...not much...

...and some lemon juice...

...I used the same pan...

...added some white wine...but you can use vermouth...which I never have on hand...

...then make some mustard butter...I used violife plant based butter...

...and then swirl that in a spoonful at a time...

...and then for some reason you're supposed to 'rapidly' cut the vegan kidneys into 1/8 inch slices...

...and add them to the sauce...heat them through but don't bring them to a boil...

...mince some parsley...and sprinkle that on top...

...we served ours as an hors d'oeuvre...with rounds of toasted French bread...

...it was good...and relatively simple...especially if you already had the seitan on hand...

Substitutions

Vegan butter...we used Violife
VEGAN GIGOT DE PRÉ-SALÉ RÔTI
black walnuts and mushrooms for the rognons

Recipe here: Mastering the Art of French Cooking pp. 415-416

Vegan Fondue de Volaille

[Vegan Cream Filling with Chicken or Turkey]

...Julia says "Using exactly the same method and proportions as for the preceding VEGAN FONDUE DE CRUSTACÉS, substitute" vegan chicken instead...haha...

...so you start with sautéing some onions...

...I'm using some Beyond Chicken...and shredding it with a couple of forks...

...add that to the onions...

...add some white wine...(or vermouth or Madeira)...

...she lists the herbs as optional...I'm just going to use some Herbes de Provence...

...then make your white sauce the regular way...vegan butter, flour, she specifies mixing the vegan egg with the cream separately...but since I'm using flax seed goo...it's not going to 'scramble' the vegan egg sub...so I just added it all at once...

...add the shredded vegan chick'n...

...and fold in the vegan cheese...I used Violife mozzarella...but use vegan swiss if you have access to that...

...although Julia calls this a cream filling...I'm using it more like a gravy...over some leftover vegan cream biscuits...

...this was really good...I'd definitely make it again...served over biscuits like this it was like a really flavorful pot pie...

Substitutions:

Vegan Chick'n
Earth Balance for Butter
Almond milk for the cream
Vegan Cheese for the cheese

Recipe here: Mastering the Art of French Cooking (p. 203)

Vegan Crabe ou Homard en Chaud-froid, Blanche Neige

[Vegan Crab or Lobster in Chaud-froid]

...Julia says this recipe follows the general pattern of the VEGAN SUPRÊMES DE VOLAILLE EN CHAUD-FROID, BLANCHE NEIGE...

...I'm using regular mushrooms for the lobster this time...as Julia says to shred the crab or lobster...I'm adding a nori sheet to get that flavor of the sea...

...the Man came into the kitchen while it was cooking and said..."What smells like fish?"...haha...

...I removed the nori...because we're going to save this cooking liquid and boil it down later...

...shredded the mushrooms just using two forks...

...then we sauté some shallot or green onion...

...add the shredded mushrooms...

...1/8 teaspoon of english dry mustard...

...a pinch of cayenne...I only did about 1 shake...

...add some cognac and boil it down rapidly...

...then boil down the cooking liquid we reserved earlier...

...we're going to use it in place of the fish sauce...

...add vegan cream...this is almond milk mixed with about a tablespoon of flour...just to thicken it up a bit...

...add the tarragon...Julia says a sprig...mine was dried and I added a pinch...

...fold the sauce into the vegan crab (mushrooms)...

...and then arrange it in little porcelain shells...I was thrilled to find these when we cleaned out the cupboards for painting as I was almost certain that I gave them away before we moved...

...and then we decorate each one with some tarragon leaves...and I added a little red pepper flower at the top...

...they turned out really cute...again...this was probably more of a 1960's' dish...I'm not sure anyone really serves little decorated appetizers anymore...but they are fun...cute and tasty...

Substitutions

Vegan crab or lobster - we used mushrooms and nori
Vegan Cream - we used homemade almond milk with a little bit of flour - cooked until thick like cream
Vegan butter...we used Earth Balance

Recipe here: Mastering the Art of French Cooking pp. 553-554

VEGAN MOUSSE DE FOIES DE VOLAILLE

[Vegan Chicken Liver Mousse]

....Julia says this "mousse may be packed into a decorative jar and used as a spread for cocktail appetizers"...so that's what we did with it...

...like I've done before when I've needed to create a vegan liver...I used a combination of walnuts, lentils, mushrooms and marmite...

...and just cooked that all together...

...until done and soft enough to blend...

...then you sauté some onions...

...and add some Madeira or cognac...but I only had some white wine...so I used that instead...

...and then you boil that down rapidly until it's reduced to about 3 tablespoons...

...and then for the cream I used almond milk mixed with just a little bit of flour...

...so instead of adding that directly to the blender jar...I cooked it a bit first...

...then I put everything into the blender jar...salt, pepper, allspice and thyme...I thought the allspice was a bit odd...she only called for 1/8 teaspoon and I didn't but in even that much...just a shake...

...and blended it with the stick blender...

...until it was pretty smooth...

...and poured it into a bowl...not really a decorative one though...

...covered with waxed paper and in the fridge to chill...

...it was cool...but not really set when we took it out...

...but it was still perfect for spreading on toast...

...it was really good...a nice flavorful spread...

Substitutions

Vegan liver - a combination of walnuts, lentils, mushrooms and marmite
Vegan Cream - we used homemade almond milk with a little bit of flour - cooked until thick like cream
Vegan butter...we used Earth Balance

Recipe here: Mastering the Art of French Cooking pp. 559-560